Veggie Summer Rolls

Something fun, tasty and vegetarian! 
The sweet chili dipping sauce really sets these summer rolls off and they make for a perfect appetizer!
You will need…

  • 3 ounces Vietnamese cellophane noodles, cooked according to package directions
  • 2 cups bean sprouts
  • 2 carrots, julienned
  • 1 large beet, julienned
  • 1 fresh red chile, cut in circles
  • 2 handfuls fresh cilantro, hand-torn
  • 3/4 cup chopped unsalted peanuts
  • 2 teaspoons dark sesame oil
  • 1 lime, juiced
  • Sea salt
  • 20 (8-inch) round rice paper wrappers
  • 40 mint leaves


Directions…

  • Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

  • Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don’t soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

  • To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.


Sweet Chili Dipping Sauce…

  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup hot water
  • 2 tablespoons sugar
  • 1 lime, juiced
  • 1 teaspoon minced garlic
  • 1 teaspoon red chili paste, such as sambal oelek

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Makes 1 cup.

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Comments

  1. Jordan says:

    I've never been a fan of asian rolls but those look so good I just might have to try them out.

  2. oooh I do love these Vietnamese lumpia. They are so refreshing and easy to eat! Problem is then I end up overeating! hehehhGrace

  3. Jacqui' says:

    These look fantastic!!!! yummy

  4. Sarah says:

    Those look SO good! I've always tried my hand at making asian food, but I've never really been good at it. You've got a talent! 😉

  5. OH my GOD. These look amazing! I might leave out the peppers because, well, I'm a wimp… but otherwise, these look incredible! Om nom nom…

  6. Mommy Minded says:

    These sound awesome! I am following along!Meganmommyminded.blogspot.com

  7. I LOVE THESE!! OH Pei Wei makes the best, and I am craving them like you wouldn't believe. Thanks for making my tummy rumble, haha. I might have to try my hand at these homemade ones soon!

  8. No. 7 says:

    mmmmmmmmm…mmmmmmm! I can't wait for you to visit me in Maine and make me some of these 😉

  9. Cellophane noodles!!?!?! COOOOOOL. These look amazing. I'm sitting here waiting for the hubby to get home with the dinner he's picking up, and I WANT THESE ROLLS instead. Wonder if I can change my order?! 🙂

  10. Ms. Blasé says:

    I guess if I love spring rolls, then I'll love summer rolls! These look great!!! (You come up with the best recipes!)

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